By Henk W. Hoogenkamp
Soy-based meals characterize a starting to be quarter in modern-day nutrients markets. they have a tendency to be low in fats and excessive in protein and total dietary caliber. Soy protein bargains a vast spectrum of performance and is now a key part of many processed meat products.This booklet offers an authoritative evaluation of soy protein technology and know-how, fairly in terms of meat formulations. those subject matters are on the topic of the key matters that face shoppers and brands, together with fit life, foodstuff protection and industry dynamics. One key characteristic of the booklet is the massive variety of tables offering formulations for a number of items, together with emulsified meats, sausage, pate, fowl- and different meat-based meals. the writer has colossal event in and is a pioneer of using soy proteins, of the idea that of 'lifestyle meals' and of the becoming effect of vegetarian nutrition personal tastes.
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Extra resources for Soy Protein and Formulated Meat Products (Cabi Publishing)
Understanding Formulations Some of the formulations in this book are classic. Many of the formulations have evolved over a great many years into regional variations and flavour preferences. W. Hoogenkamp 2005. W. qxd 2/11/04 9:10 am Page 20 20 Chapter 3 what is available in the many areas of product differentiation. Hopefully, this will trigger creativity in developing even better ideas and more refined processing techniques. In the Appendices, important information is provided concerning process variables such as thermalization.
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